Recipe for juicy cod tacos in the air fryer.
Juicy flakes of cod with a crispy exterior with a fresh and strong salsa, and which are just as quick to make as a normal taco dinner. This is an exciting twist that inspires the whole family to eat fish. With an air fryer, it goes extra quickly and the fish is perfect.
The cod:
- Cod fillets approx. 400-500 g
- Salt and pepper
- 1-2 eggs
- 2 dl panko
- 2 tablespoons of good quality taco seasoning, e.g. Gringo seasoning
from Mill and Mortar, or your own mix.
How to do it:
Dry the cod fillets and season them with salt and pepper. Lightly whisk the egg together in a deep plate, and mix the panko together with the taco seasoning in another. Dip the fillets in the egg and then in the panko. Put them in the air fryer and bake at 200 degrees for 8-10 minutes, until they are golden on the outside and cooked through inside. Don't be tempted to fry them for too long, they should be barely cooked through and juicy. The cod will flake easily if you press it gently.
Jalapeño Salsa:
- 60 g pickled jalapeño
- 1 sliced spring onion
- 1 tablespoon white wine vinegar
- 2-3 tbsp water
- 1 large handful of fresh coriander
How to do it:
While the fish is frying, grill the jalapeño hard in a grill pan, and mix together all the ingredients for the salsa.
For serving:
- Small corn or wheat tortillas
- A bit of lightness
- Small salad mix
- Sprouting
- Fresh lime
- A little fresh mint
- Grilled whole jalapeño (can be dropped)
- Fresh coriander
How to do it:
Heat the tortilla in the same grill pan as the jalapeños. Put some sour cream on a tortilla, fresh small salad, pieces of cod, sprouts and salsa. Sprinkle over fresh coriander and mint, and have grilled jalapeño and lime in bowls next to it.
Tip: If you are serving the dinner to children, they will think it is fun to try without salsa, but with cheese and corn. Then the cod taco and the Friday taco meet in the middle.